Categories: Beef 
      Yield: 6 servings 
  
  2 1/2 lb Beef Brisket                        6 ea Carrots, Pared and Slivered 
      2 tb Cooking Fat                         2 ea Med. Tart Apples, Sliced 
      2 ea Small Onions *                      3 ea Lg. White Potatoes ** 
      1 c  Brown Sugar, Packed               1/2 c  Sugar 
    1/4 ts Salt                              1/4 c  Catsup 
    1/4 ts Pepper                              1 tb Cornstarch 
      1 qt Boiling Water                     1/2 tb Dry Mustard 
     29 oz (1 cn) Yams, Drained               11 oz (1 cn) Mandarin Orange Segs. 
  
  *     Onions should be whole and studded with a few cloves. 
  **    Pare and halve the white potatoes. 
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  Trim excess fat from beef brisket and brown on both sides in fat in Dutch 
  oven.  Pour off drippings.  Add onions, 1/4 c brown sugar, salt and 
  pepper.  Stir in boiling water.  Cover and bake in moderate oven (350 
  degrees F.) for 2 hours.  Add yams, carrots, apples, white potatoes and 
  1/4 c brown sugar; continue cooking, covered, 30 minutes.  Remove cloves 
  from onions.  Combine sugar, 1/2 cup brown sugar, catsup, cornstarch and 
  mustard in small saucepan.  Drain Mandarin Oranges reserving liquid.  Stir 
  liquid into sugar mixture and cook over medium heat until sauce boils. 
  Add madarin oranges.  Spoon about half of the sauce over meat.  Continue 
  cooking, uncovered, about 30 minutes or until meat is very tender, basting 
  with sauce occasionally.  Carve meat diagonally across the grain and place 
  on platter with vegetables.  Spoon remaining hot sauce over meat and 
  vegetables.  Garnish with parsley flakes or fresh parsley. 
  NOTE: 
  Brisket also can be simmered on top of range until tender or can be cooked 
  in a pressure cookier according to manufacturer's directions.